Description
Risalamande is a traditional Danish Christmas rice pudding made creamy with Arborio rice, whole milk, whipped cream, and chopped almonds, served with a warm, sweet raspberry sauce for a festive treat.
Ingredients
Units
Scale
Rice Pudding
- 1/2 cup Arborio rice ((it MUST be this kind of rice))
- 4 cups whole milk
- 3 Tablespoons vanilla sugar ((do NOT use vanilla extract…this can be tricky to find, see above))
- 3 Tablespoons sugar
- 1 cup almonds (finely chopped using knife)
- 2 1/4 cups whipping cream (whipped)
Sauce
- 2 cups frozen raspberries
- 2 Tablespoons water
- 1/4 cup sugar
- 1 Tablespoon cornstarch
- 2 Tablespoons water
Instructions
- RICE PUDDING: Bring milk to a simmer slowly in a large pot over low heat.
- Rice Cooking: Add rice, keep simmering until rice is tender, stir every 3 min or so to prevent rice and/or milk burning at the bottom. This step takes approx 40 minutes.
- Preparation During Cooking: While the rice is simmering you can make the raspberry sauce and chop the almonds.
- Cool Rice: When rice is tender and has thickened, remove from heat and let it cool slightly.
- Add Sweeteners and Nuts: Add vanilla sugar, sugar and almonds.
- Fold in Cream: Fold in whipped cream.
- Serve: Keep warm or chill before serving (we actually like the rice pudding warm… but some like it chilled. Either way works).
- Serving Suggestion: Serve with raspberry sauce or warm cherry sauce.
- SAUCE: In medium sauce pan, place frozen raspberries and 2 Tablespoons of water, heat until thawed, add sugar and stir. Let simmer for approx. 3-5 minutes.
- Strain: Strain seeds (catching the juices/pulp over a bowl), discard seeds and put juices back in the sauce pan.
- Thicken: Mix cornstarch with water and add to the sauce SLOWLY to thicken. You probably won’t need all the mixture. This step can be omitted if you want a more natural and thinner sauce.
- Serve Fashion: Serve sauce warm.
Notes
- Do NOT use vanilla extract instead of vanilla sugar, as it can be tricky to substitute.
- You can serve the rice pudding warm or chilled, both ways work well.
- The cornstarch thickening in the sauce is optional for a thicker texture.
